BRAISED ITALIAN-STYLE POT ROAST
Provided by Stanley Tucci
Categories Beef Tomato Braise Dinner Meat Fall Winter Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 21
Steps:
- To prepare the sacchétto di spezie:
- Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
- To prepare the pot roast:
- 1. Preheat the oven to 350°F.
- 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
- 3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
- 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.
BRAISED BEEF AND PASTA WITH ITALIAN MUSHROOM SAUCE
I found this recipe on my butcher's website and decided to give it a try. I used shoulder steaks and let me tell you, it was fabulous! The steak is so tender, and the sauce (or gravy as it's called in South Philly) is delicious.
Provided by Linda Seide
Categories Beef
Time 2h
Number Of Ingredients 8
Steps:
- 1. 1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
- 2. 2. Spray skillet with cooking spray again; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender.
- 3. 3. Add wine; cook and stir 3 minutes. Stir in marinara sauce. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
- 4. 4. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.
BRAISED BEEF AND FETTUCCINE WITH ITALIAN MUSHROOM SAUCE
Margaret Bavaro of New Jersey's braised steaks are served over pasta with a rich red sauce. This recipe was a winner in the 2003 National Beef Cook-Off for One Dish Meals.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
- Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
- Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.
Nutrition Facts : Calories 939.3 calories, Carbohydrate 79.5 g, Cholesterol 194.5 mg, Fat 40.2 g, Fiber 10.7 g, Protein 50.7 g, SaturatedFat 15.6 g, Sodium 1320.8 mg, Sugar 17.7 g
ITALIAN BRAISED BEEF WITH GARLIC AND MUSHROOMS
I found this recipe a couple of weeks back in Metro News, a free newspaper published daily in Toronto. It was ideal for using up a cup of crushed tomatoes that I had in the freezer, left over from another recipe. The sauce is delicious. Because of the small amount of meat called for in the recipe, I would suggest doing as I did and using eye of the round steaks, which I sliced thinly after the dish finished cooking.
Provided by Irmgard
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the mushrooms and boiling water in a small bowl and let stand for 20 minutes.
- With the fingers, scoop the mushrooms out of the liquid.
- Strain the mushroom soaking liquid through a fine-meshed sieve and set aside.
- Coarsely chop the mushrooms.
- Preheat the oven to 350 degrees F.
- Combine the mushrooms, soaking liquid, tomatoes, wine, tomato paste, carrots, celery, garlic, brown sugar, oregano, salt and pepper in a Dutch oven or flameproof casserole.
- Bring to a boil over medium heat.
- Add the meat to the pan and return to the boil.
- Cover, place in the oven, and bake until the meat is tender, about 1-1/2 hours.
- Slice the meat and serve with the vegetables and sauce.
Nutrition Facts : Calories 359.7, Fat 16.5, SaturatedFat 6.5, Cholesterol 69.2, Sodium 750.1, Carbohydrate 17.9, Fiber 3.1, Sugar 10.7, Protein 24.1
BRAISED BEEF AND FETTUCCINE WITH ITALIAN MUSHROOM SAUCE
Margaret Bavaro of New Jersey's braised steaks are served over pasta with a rich red sauce. This recipe was a winner in the 2003 National Beef Cook-Off for One Dish Meals.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
- Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
- Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.
Nutrition Facts : Calories 939.3 calories, Carbohydrate 79.5 g, Cholesterol 194.5 mg, Fat 40.2 g, Fiber 10.7 g, Protein 50.7 g, SaturatedFat 15.6 g, Sodium 1320.8 mg, Sugar 17.7 g
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